I'd like to know the difference between cayenne pepper and paprika? Are there different kinds of paprika? Some recipies call for sweet paprika, so I'm thoroughly confused on peppers.
I'd also like to know if anyone has has any luck using coco lopez creamed coconut in cold drinks, I get lots of hard clumps, and I don't know how to get rid of that except straining it, but then I feel like I'm losing part of it. But who wants to drink pina coladas with lumps?
What is the difference between pumpernickel and rye? If a person is alergic to wheat can they still eat those?
Are caraway and fennel the same thing? And is fennel the little striped 'seeds' on Italian foods, like sausage and pizza?
a few questions
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